Coral trout crudo with capers and verjuice vinaigrette
“This is a delicious and simple way to serve any fish raw – you don’t want flavours that are too overpowering. You can make the dressing in large batches and keep it in the fridge. Also, don’t be scared of having a go at slicing the crudo yourself. If the worst happens and you rip it to shreds, just finely dice it and serve it as a tartare instead!” – Alex Prichard
Ingredients (7)
- 200ml extra virgin olive oil
- 100ml verjuice
- Finely grated zest and juice of 1 orange
- 250g piece coral trout (substitute sashimi-grade tuna or other sashimi-grade fish)
- 1 tsp freshly ground white pepper
- 1/2 bunch chives, finely chopped
- Baby capers and their pickled leaves (if available, see notes), to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Place oil, verjuice, zest and juice in a medium jug with a pinch of salt flakes. Whisk to combine. Chill until ready to serve.
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2.Slice the fish into 5mm-thick pieces using a sharp, long knife, going from heel to tip in one smooth motion to avoid tearing the fish.
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3.Lay the fish on a plate and season with salt flakes and white pepper.
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4.When ready to serve, mix the dressing again to ensure you get an even mix of the flavours, and dress the fish with a generous amount of dressing (see notes). Sprinkle with chives and finish with the capers and caper leaves, if using.
Recipe Notes
"You really want the fish swimming in the dressing. As the flavours are quite delicate, they won’t overpower the fish. Drizzle a little on the plate and serve the remaining alongside for people to add to their plate. Store any remaining dressing in a jar in the fridge for up to 5 days. You can find pickled caper leaves in jars in Greek delis. They’re salty and tangy."
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